CAPUTO’S GREEK LENTIL SALAD

INGREDIENTS

1 cup green lentils
3 medium beets, cooked barely tender, peeled and diced
1/4 cup olive oil, plus extra
1 cup onions, diced
1 t garlic, minced
2 t ground cumin
juice from 1 lemon
1/4 cup fresh mint, chopped
1/2 cup feta cheese, crumbled

PREPARATION

Rinse the lentils and place in a saucepan, covered with water. Gently simmer over low heat until al dente, about 20 to 25 minutes. Drain and immediately toss with olive oil. Heat 3 tablespoons of olive oil in a saute pan over medium heat. Add the onions and beets and cook until tender. Add the garlic, cumin and cook for a minute or two longer. Let cool, add to the lentils and toss well. Dress the salad with the lemon juice, additional olive oil if needed, salt, pepper, mint, and feta cheese. Toss well and serve.

Tony Caputo’s Market & Deli, 314 West 300 South, Salt Lake City. 531-TONY
www.caputosdeli.com